There are also two ways to deal with elbows, one is boneless and the other is not boneless. Don't boil your elbow with water.
It is recommended to remove bones. Bones can be cooked into bone soup by themselves.
Boneless elbow, knead it with salt, cooking wine and yellow sauce to make it easy to taste. When there is no bone in the elbow, the whole elbow will be "scattered" At this time, you can tie it up with a string for plastic surgery.
Stir-fried sugar. It is recommended not to fry in oil. Because meat itself needs oil, dry frying can save vegetarian oil and reduce greasy. Stir-fry the rock sugar in a pot until it is completely melted. When it boils and bubbles, add some hot water to turn it into sugar-colored water for later use.
Put cold water in the pot and elbow, and don't (m) add more water after elbow. When the water is boiling, turn down the heat and add some salt. The sugar, soy sauce and soy sauce you added before can be added or not. If you want to make the elbow more colorful, add it. Add pepper, onion ginger and star anise. I usually add these. Cover the pot and simmer. Remember: the smaller the fire, the better. Generally, I use a natural gas stove to turn the fire into a light fire, and the smaller the switch, the better.
After that, you don't have to look at the lid all the time, because the fire is very small and there is no danger of burning the dry pot. It takes me 3 to 4 hours. Why does it take so long? Because the elbow is stewed as a whole, it is relatively large, and I use less firepower and the heat is not easy to penetrate, so it needs to be stewed for a long time.
Then you try to insert it with chopsticks. Actually, you don't have to plug it in at all. Such a small fire, such a long time, the elbow has long been soft and rotten.